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This is the BEST risotto recipe ever, and it’s my most requested dish from family and friends. Rich and creamy, it reminds me of the risotto we’ve eaten in Italy but made easily in your very own kitchen. With plenty of freshly grated parmesan, a pinch of saffron if you have it, and enriched with some dry white wine, this risotto is the perfect accompaniment to chicken, salmon, or shrimp, or as a standalone dish to wow!
โค๏ธ What Makes This Recipe So Good
- Rich, decadent, delectable risotto is one of my favorite dishes. I mean, one bite is all it takes to instantly transport me back to our favorite little Italian restaurant. It’s great for holidays, special occasions, or any time you just want to treat yourself a little. This recipe in particular is one my friends and family request I make every time I cook for them, so you KNOW it’s good!
- Don’t let risotto intimidate you. Yes, there’s a lot of stirring involved, but that’s really all there is to it! It’s more time-consuming than complicated, but that low-and-slow method is what makes it so incredible.
- This can be a meal all on its own, or you can pair it with something equally as amazing like Marry Me Chicken, lobster bisque, or seared scallops.
๐ฉ๐ผโ๐ณ Chef’s Tips
- Don’t rinse the rice first! Rinsing the rice removes the starch from the outside of the grains, which is fine for some dishes, but you want that starchiness here. That’s what makes the dish so creamy!
- Make sure the chicken broth stays warm. If you add cool broth to the rice, you’ll stop the cooking process with each ladle.
- I mentioned before there’s a lot of stirring in this process. Basically, don’t ever stop stirring. Add the broth to the rice in very small increments, let it fully evaporate before adding more, and stir constantly until you’ve added all of the broth.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
๐ More Rice Dishes You’ll Love
- Instant Pot Jasmine Rice (Under 10 Minutes)
- Chili with Rice
- Restaurant-Style Chicken Fried Rice
- Easy Baked Pork Chops and Rice
- Chimichurri Rice
- Cheesy Chicken Broccoli Rice Casserole
- Best Ever Rice Pilaf
- Dreamy Instant Pot Chicken and Rice
- Instant Pot Mexican Rice
- Greek Shrimp Salad with Feta and Rice
- Mexican Chicken and Rice Bake
The Best EVER Risotto Recipe
Rich and creamy, with plenty of parmesan, this homemade risotto reminds me of the risotto we've eaten in Italy.
servings
Equipment
- 2 large saucepans
- ladle
- Small bowl
Ingredients
For the Risotto
- 5 cups chicken stock plus more if needed
- 1 pinch saffron threads optional, see Notes
- 4 tablespoons butter softened
- 1 cup finely chopped white onion approximately 1 medium onion
- 2 cloves garlic finely chopped
- 1 ยฝ cups dry risotto rice unrinsed, see Notes
- ยฝ cup dry white wine or water
- 1 teaspoon salt more or less to taste
- freshly cracked black pepper to taste
- 1 tablespoon butter softened
- โ cup freshly grated parmesan cheese at room temperature
To Serve
- โ cup freshly grated parmesan cheese at room temperature
Instructions
- Place large saucepan on stovetop over high heat. Add 5 cups chicken stock to saucepan and bring liquid to rolling boil. Once stock begins to boil, immediately reduce heat under saucepan to low. Note: keep saucepan of stock warm over low heat throughout entire process.
- Transfer 1 ladle (approximately ยฝ to ยพ cup) of chicken stock to small bowl. Add 1 pinch saffron threads to reserved stock and set bowl aside.
- Place second saucepan on stovetop over high heat. When saucepan is warm, add 4 tablespoons butter and allow butter to melt completely, tilting and swirling saucepan as needed to distribute butter.
- Once butter has melted and begins to foam, add 1 cup finely chopped white onion and stir to incorporate onion into melted butter. Sautรฉ onion 2 minutes, stirring frequently.
- When onions begin to soften, add 2 cloves garlic and stir to incorporated. Continue sautรฉing until onions and garlic have softened, approximately 1 minute. Note: do not brown onions or garlic.
- Add 1 ยฝ cups dry risotto rice to saucepan with onions. Cook rice 2 to 3 minutes, stirring constantly, until rice appears golden and translucent.
- When rice is ready, pour in ยฝ cup dry white wine and stir to incorporate, making sure to scrape up any bits of onion, garlic, or rice that may have stuck to bottom of saucepan.
- After deglazing saucepan, reduce heat under saucepan to low and allow mixture to simmer until liquid in saucepan is mostly reduced.
- Once liquid has reduced, add 1 ladle of warm stock from saucepan, entire bowl of saffron-infused stock, 1 teaspoon salt, and freshly cracked black pepper to rice mixture. Gently stir ingredients together until liquid has been fully absorbed into rice.
- Continue adding warm stock in small increments, stirring after each addition until rice has completely absorbed liquid before adding more. Stir mixture constantly until all stock has been added to rice and fully absorbed. Once all stock has been added and fully absorbed, risotto should be golden and creamy, with tender (not mushy) rice. Note: process can take 20 to 25 minutes. Do not rush!
- Remove saucepan from heat. Add remaining 1 tablespoon butter and โ cup freshly grated parmesan cheese and gently stir mixture until butter has melted completely.
- Taste risotto and adjust salt and pepper as desired. Divide risotto evenly between serving plates (or bowls), top with remaining โ cup freshly grated parmesan cheese, and serve hot.
- Saffron: The saffron is optional, but highly, highly encouraged! It gives the risotto a rich flavor and a gorgeous golden color. A “pinch” of saffron threads could be anywhere from 5 threads to 50, just depending on your personal tastes. A little goes a long way, so I recommend using 5-10 to avoid overpowering the rest of the dish.
- Risotto Rice: Arborio rice is the most common rice for risotto, but you could also use a short-grain sticky rice. Also, don’t rinse the rice before cooking it. You want that starch to make the risotto creamy.
- Make sure the chicken broth stays warm the whole time. If you add cool broth to the rice, you’ll stop the cooking process with each ladle.
Approximate Information for One Serving
Serving Size: 1 servingCalories: 373calProtein: 13gFat: 14gSaturated Fat: 9gTrans Fat: 0.4gCholesterol: 36mgSodium: 733mgPotassium: 247mgTotal Carbs: 44gFiber: 2gSugar: 1gNet Carbs: 42gVitamin A: 422IUVitamin C: 2mgCalcium: 220mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I’ve been using this recipe forever rr, just curious, the serving size just says “1 serving” i was hoping id get something like 1 cup.. etc… ?hehe
We include instructions on how to determine the size/weight of 1 serving!
This is so, so yummy. I follow the directions exactly, and we love it. Thanks 40 Aprons!
We’re so glad you loved it! Thanks for sharing, Genna!
I followed the receipe but it seriously took 2 hours to incorporate all the liquid. Not sure what I did wrong ? Is it on lo the whole time ??
Hi, Tara! I’m so sorry to hear it took so long – it does take a while but it shouldn’t have taken two hours.
You should have two saucepans. The first saucepan should be on high heat (around number 9 or 10) to boil the stock, then immediately reduced to low heat (around number 1 or 2) to keep the stock warm (Step 1).
The second saucepan should be on high heat to melt the butter (Step 3) and for each step after, then reduced to low heat after the pan is deglazed with white wine (Step 8).
The stock is then added to the pot of toasted rice and absorbed over low heat (Steps 9 and 10), which can take 20 to 25 minutes – possibly a little longer depending on your specific cooktop.
After that, you’ll remove the saucepan from the heat entirely to finish out the recipe.
Does your cooktop typically run cool? It may be that “low” in our kitchen needs to be closer to “medium-low” in your kitchen.
Cooked rice for over 45 minutes and was still hard as a rock. I threw it away.
Oh no, we’re so sorry to hear this! I’d love to troubleshoot it with you- did you slowly add the saucepan mixture to the rice, constantly stirring?
Always wanted to try and make risotto and so glad I finally did with your delicious recipe!! Directions were perfect and although labor intensive (lol), it totally paid off!!! Couldn’t find Saffron and didn’t have wine, but it was still so delicious!! This recipe is a keeper for sure ๐
We’re so glad you enjoyed it! Thanks for sharing, Jess!
Great recipe and very good instructions. I added chopped cooked chicken and asparagus at the end to make it a one dish dinner. Just delicious! Bravo!
Ooh, that sounds delicious! Thanks for sharing, Debbie! ๐
Flavor great. Rice was uncooked.
Oh no, we’re so sorry to hear this! I’d love to troubleshoot it with you- what kind of rice did you use?
Was watching the Food Network this morning and they were making risotto. Iโve never tried it, but it looked delicious and yes, this recipe is wonderful. Easy to follow does take a little time but worth the effort!
Thanks for sharing, Anne! ๐